"Recipes from the Chef's Kitchen"

Ingredients:
1)   5 cups Fall Greens (i.e....Baby Mustard, Kale, Frisee,
       Arugula, Endive - washed groomed and dried)
2)   Citrus Vinaigrette (see recipe below)
3)   2 Fuyu Persimmons - washed
4)   1 small wheel Camembert or other pungent Triple
       Cream Cheese cut into 2 inch wedges

Preparation:
1)   Place greens in a large mixing bowl.
2)   Dress to taste with vinaigrette.
3)   Arrange beautifully on a plate.
4)   Cut persimmons into batons and divide over the salad.
5)   Warm the Camembert 5 to 10 seconds in a microwave on high and place
       on top of the salad.
6)   Splash a little extra vinaigrette around the plate.

The Citrus Vinaigrette
Ingredients:
1)   6 Citrus Fruits (Orange, Tangerine, Grapefruit or a mixture -
       segmented and seeded
2)   1 Shallot - minced
3)   2 tbs. Champagne Vinegar
4)   2 tsp. Orange Oil
5)   1/2 cup Extra Virgin Olive Oil
6)   Salt and Pepper

Preparation:
1)   Place all ingredients in a mixing bowl.
2)   Whisk to break up fruit and incorporate oils.
3)   Dressing will not be emulsified.
4)   Season to taste.

Ingredients:
1)   2 Semi-Boneless Quails - preferably all natural and free range
2)   Honey Wheat Stuffing (see recipe below)
3)   2 tbs. Butter
4)   Braised Cabbage (see recipe below)
5)   Cabernet Cranberry sauce (see recipe below)

Preparation:
1)   Preheat oven to 450 degrees f.
2)   Stuff quails with honey wheat stuffing.
3)   Season with salt and pepper and heat in a saute pan until very hot.
4)   Add the butter.  When foam subsides, add the quail brown breast side first.
       Then brown the sides.
5)   Flip onto the back and place in an oven.  Roast until done (medium is fine
       for quails)...about 10 minutes.
6)   While quail is cooking, heat the cabbage.  When the quail is done cooking,
       rest on a cutting board.
7)   Place a pan over medium heat and add the cranberry sauce to deglaze and
       reduce.  Then finish by adding butter and seasoning.

Plating:
1)   Put some cabbage down on the plate.
2)   Top with one quail.
3)   Split the other quail lengthwise and set on top with stuffing exposed.
4)   Pour the cranberry sauce around.

The Honey Wheat Stuffing

Preparation:
1)   In a saucepan, brown bacon until crisp.  Then drain and reserve both the fat
       (put all of it back into the pan) and the bacon.
2)   Saute vegetables and apples in the bacon fat until softened.
3)   add the chopped herbs and bread and stir to coat and mix.
4)   Pour in the chicken stock and stir to moisten.
5)   Season with salt and pepper.
6)   Off the heat...crack and mix in the eggs.
7)   Pack into a loaf pan and back in an 450 degree oven 45 minutes until lightly
       browned.

The Braised Cabbage

Preparation:
1)   Heat a saucepan and add duck fat.
2)   When very hot, add onions and caramelize until nice and brown.
3)   Add herbs and cabbage.
4)   Saute lightly and add vinegar, sugar and wine.
5)   Season and cook until cabbage is tender and flavors and blended - about
       10 to 15 minutes.

The Cabernet Cranberry Sauce

Preparation:
1)   In a saucepan, reduce the chicken stock to 1 cup.
2)   Place the Cabernet, cranberries and sugar in another saucepan.
3)   Cook until cranberries pop.
4)   Add the reduced chicken stock and taste for seasoning.

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